Baking · Matcha
Matcha Latte Coffee Cake
Matcha latte coffee cake is the kind of recipe that makes a weekend morning feel genuinely special. The cake is tender and fragrant with a generous ribbon of matcha swirl through the centre and a buttery streusel topping that goes perfectly golden and crisp. It pairs beautifully with an actual matcha latte, which feels like doubling down in the best possible way. The matcha keeps the flavour earthy and interesting rather than overly sweet. This is the bake you make when the morning calls for something a little extra.
Ingredients
For the matcha cake
- 250g all-purpose flour
- 200g sugar
- 2–3 tablespoons matcha powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 115g butter, cold
- 60ml oil
- 180ml whole milk
- 1 teaspoon vanilla paste
- 3 egg whites
For the whipped mascarpone frosting
- 225g mascarpone cheese, cold
- 50g sugar
- 240ml heavy cream, cold
Method
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1
Preheat oven to 350°F and line a 9x9 inch square pan with parchment paper.
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2
Mix flour, sugar, matcha powder, baking powder, and salt in a large bowl.
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3
Cut in cold butter until it resembles wet sand, then add oil, milk, and vanilla. Mix until just combined.
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4
In a separate bowl, whip egg whites to medium peaks. Do not over whip.
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5
Gently fold whipped egg whites into the batter.
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6
Pour into prepared pan and bake for 35 minutes or until a toothpick comes out clean.
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7
Let cool completely on a wire rack.
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8
Beat mascarpone and sugar until smooth, then add heavy cream and beat until thick.
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9
Spread frosting on cooled cake.
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10
Dust with extra matcha powder if desired, slice, and enjoy!
Tips & Notes
Make sure your matcha is sifted to avoid lumps in the batter. The coffee cake streusel should be crumbly and generous. This cake is best served slightly warm, and pairs perfectly with a cup of matcha or coffee.